Tortino di Asparagi
1 SHEET FROZEN PUFF PASTRY, THAWED
2 CUPS SHREDDED FONTINA OR GRUYÈRE CHEESE
1 POUND ASPARAGUS, BOTTOMS SNAPPED OFF
1⁄4 CUP EXTRA-VIRGIN OLIVE OIL SEA SALT FRESHLY GROUND BLACK PEPPER
Preheat the oven to 400F. Arrange the puff pastry on a cookie sheet. Prick the pastry with the tines of a fork in several places. Bake for 15 minutes.
Remove the pastry from the oven and sprinkle evenly with the cheese. Arrange half the asparagus spears on the pastry pointing in one direction, their tips lined up with a short end of the pastry, the remainder in the other direction, their tips lined up on the other short end. This way, when the tortino is cut, everyone gets tips.
Drizzle with the olive oil and season with sea salt and pepper. Bake until the pastry is golden brown, the cheese melted, and the asparagus bright green with some brown spots, about 15 minutes. Cut and serve.
Reprinted with permission fromWhatever Happened to Sunday Dinner? © 2012 by Lisa Caponigri, Sterling Epicure, an imprint of Sterling Publishing Co. Photographs by Guy Ambrosino